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Pulled beef sandwich Recipe

American · Main course · 320 min total

Tender, slow-cooked beef brisket shredded and piled high on soft buns with a tangy barbecue sauce. This easy pulled beef sandwich recipe is perfect for a crowd.

Ingredients

• 3 lbs beef brisket or chuck roast
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 3 tbsp brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp mustard powder
• 1/2 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• 8 soft hamburger buns

Instructions

1. Season the beef generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat and sear the beef on all sides until browned, about 4 minutes per side. Remove beef and set aside.
2. Add sliced onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
3. Stir in beef broth, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, mustard powder, and cayenne (if using). Bring to a simmer.
4. Return the beef to the pot, cover, and transfer to a preheated 300°F (150°C) oven. Cook for 4-5 hours, until the beef is fork-tender and shreds easily.
5. Remove the beef from the pot and let rest for 10 minutes. Shred the beef using two forks.
6. Skim excess fat from the cooking liquid and simmer on the stovetop until thickened, about 10 minutes. Adjust seasoning with salt and pepper.
7. Return the shredded beef to the sauce and stir to coat. Serve on toasted hamburger buns with coleslaw or pickles if desired.

Tips

• For a smoky flavor, add 1 tsp liquid smoke to the sauce.
• Leftover pulled beef can be stored in the refrigerator for up to 4 days or frozen for 3 months.
• Serve with coleslaw and extra barbecue sauce on the side.

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